Coconut Chutney

Authentic coconut chutney requires a variety of hard-to-find ingredients, so if you don’t live near an Indian market, you may be out of luck. For that reason, I’ve developed a more user-friendly recipe that is still quite close in flavor to the version served at my favorite South Indian restaurant.

What you do:

In a blender or food processor, combine the coconut, cashews, ginger, chilies, cilantro, salt, and sugar. Process to a paste, adding water a little at a time for a smooth consistency. Transfer to a small bowl and set aside.

Heat the oil in a small skillet over medium heat. Add the mustard seeds and cook just until they begin to pop. Remove the pan from the heat and stir the seeds into the chutney.